We've teamed up with the masters of English Muffins,Stone & Skillet, to elevate your tastebuds with this Mile High Breakfast Sandwich!
Imagine this (we promise, it's safe for work): A steamy, juicy Tender Belly Sausage Patty nestled on a bed of decadent Swiss cheese, crowned with a Denver-style omelet bursting with bell peppers, onion, and a touch of spinach. So, are you ready to join the food lovers mile high club?
Ingredients:
- 1 Stone & Skillet Garlic and Herb English Muffin [link to muffin]
- 1 Tender Belly Sausage Patty
- 2 eggs, beaten
- 1 teaspoon butter
- Salt and Pepper
- ¼ cup diced bell peppers
- ¼ cup diced onion
- Swiss cheese, to taste
- Spinach leaves
- Cooking oil, as needed
Preparation:
- Preheat the broiler and carefully cut the Stone & Skillet Garlic and Herb English Muffin in half.
- Cook Tender Belly Sausage Patty according to package instructions until sizzling.
- Place the Tender Belly Sausage Patty on the bottom of the muffin.
- Place Swiss cheese on the top half of the muffin and put both halves under the broiler until the cheese is melted and bubbly.
- Heat a small nonstick pan over medium-high heat and add a bit of cooking oil. Add the diced bell peppers and onion, sautéing until they are softened and slightly caramelized.
- Push the vegetables to the side of the pan and add butter. Allow the butter to melt, and then pour in the beaten eggs.
- Constantly whisk the eggs with a fork until they come together and are just slightly runny. Remove the pan from the heat and season the eggs with salt and pepper.
- Carefully fold the omelet in half and then in half again to create a triangle shape.
- Place the folded Denver-style omelet on top of the Tender Belly Sausage Patty.
- Add a handful of fresh spinach leaves on top of the omelet.
- Finally, place the top half of the muffin with melted cheese over the spinach.
Enjoy Mile High Breakfast Sandwich while it's hot, and serve it up with someColorado Kool-Aid.
